Hey Sushi Lovers! Let’s Make a Delicious Spicy Salmon Sushi Bake Together
If you’re anything like me, sushi is one of those dishes that feels a bit fancy but oh-so-comforting. I love a good spicy salmon roll, but sometimes, I just want something easier to make at home—without all the rolling and fancy knife skills. That’s where this spicy salmon sushi bake comes in. It’s like sushi, but baked in a dish—super flavorful, creamy, and perfect for sharing (or not, no judgment here!).
Why You’ll Love This Spicy Salmon Sushi Bake
This dish combines that classic sushi rice flavor with a spicy, mayo-coated salmon topping that gets all bubbly and golden in the oven. Plus, adding eel sauce or teriyaki drizzle brings a sweet and salty punch that makes it absolutely addictive. Making it at home means you can tweak the heat level just right for you, and it’s a great way to enjoy sushi vibes even if you don’t have sushi-grade fish or a sushi chef’s skills handy!
Nutritional Benefits of This Dish
Besides tasting amazing, this sushi bake actually has some good stuff going on. Salmon is packed with omega-3 fatty acids, which are great for heart and brain health. The rice gives you energy-boosting carbs, and if you use real Japanese mayo like Kewpie, you get that creamy texture with less oil than some other mayo brands. Of course, this dish is a bit indulgent because of mayo and sauces, but it’s all about balance and enjoying your food, right?
Spicy Salmon Sushi Bake: Step-By-Step Recipe
Ingredients
- 2 cups sushi rice (short-grain rice)
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet, skin removed and chopped
- 1/2 cup Japanese mayonnaise (like Kewpie)
- 2-3 tablespoons Sriracha (adjust for spice level)
- 1 tablespoon soy sauce
- Optional: 1 teaspoon lemon juice or mirin
- 1 tablespoon toasted sesame oil (optional)
- 3-4 green onions/scallions, thinly sliced
- 2 tablespoons tobiko or masago (fish roe)
- 2-3 tablespoons eel sauce or teriyaki sauce (for drizzling)
- 1 teaspoon furikake or nori flakes (optional garnish)
Instructions
- Rinse your sushi rice under cold water until the water runs clear—this step is key for perfect sticky rice.
- Cook the sushi rice according to your rice cooker or package instructions.
- While the rice is still warm, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the rice. Let the rice cool slightly.
- In a bowl, combine the chopped salmon, Japanese mayonnaise, Sriracha, soy sauce, and if you like, lemon juice or mirin and sesame oil. Mix until the salmon is evenly coated in the spicy mayo blend.
- Lightly grease or line a baking dish. Spread the seasoned sushi rice evenly as the base.
- Spread the spicy salmon mixture evenly on top of the rice, pressing gently for a nice layer.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the salmon is cooked through and the top looks bubbly and just starting to brown.
- Right after taking it out of the oven, drizzle the eel sauce or teriyaki sauce evenly over the top.
- Sprinkle the green onions, tobiko/masago, and furikake or nori flakes if you’re using them.
- Let it cool slightly, then cut into squares and serve warm. Extra spicy mayo or soy sauce on the side is a nice touch!
Helpful Tips to Nail Your Sushi Bake
- Rice texture: Make sure to rinse your rice well! This stops it from getting gummy and keeps the perfect sticky yet fluffy sushi rice.
- Salmon safety: Because this bakes the salmon, you’re cooking the fish through, which is great if you’re not comfy eating raw fish at home.
- Adjust the spice: If you don’t love spice, start with 1 tablespoon of Sriracha and add more after tasting the salmon mix.
- Serving idea: Sushi bake is great on its own but can also be scooped onto seaweed sheets or with cucumber slices for a low-carb option.
- Make ahead: You can prepare the spicy salmon mixture ahead and store it in the fridge for 1 day. Just add it on top of your rice and bake when ready.
Equipment You’ll Need
- Rice cooker or heavy pot to cook sushi rice
- Mixing bowls
- Sharp knife for chopping salmon
- Baking dish (8×8 inches or similar works great)
- Measuring cups and spoons
- Spatula or spoon for mixing and spreading
- Oven mitts for safe baking removal
Frequently Asked Questions (FAQs)
- Can I use a different fish? Yes! Try tuna, crab, or even cooked shrimp for tasty alternatives if you don’t have salmon.
- Is this dish raw or cooked? It’s baked, so the salmon cooks through, making it safer for those who avoid raw fish.
- Can I make it vegetarian? Absolutely! You can swap the salmon for seasoned mushrooms or tofu mix for a vegetarian sushi bake.
- How spicy is it? The heat depends on how much Sriracha you add. Start small and add more if you like a kick!
- Can I freeze leftovers? You can freeze the baked sushi, but I recommend freezing it without toppings like tobiko or eel sauce, which don’t freeze well. Thaw overnight and reheat gently.
Ready to Throw a Sushi Bake Party?
I hope you enjoy making and sharing this spicy salmon sushi bake as much as I do! It’s a wonderful way to get that sushi fix at home with minimal fuss. If you give it a go, I’d love to see your photos or hear how you customized it—say hi on Pinterest or tag me when you share your culinary creation! Let’s get baking (and eating!)
